Monday, June 30, 2008
Monday: Spaghetti w/ meat sauce
Wednesday: Zesty Mozzarella Chicken and steamed broccoli (because I have a hunk of fresh mozz I want to use, and leftover chicken!)
Thursday: Steak and green beans
Friday: Turkey Sausage with onions and peppers -- some kind of veggie!
I do have a Recipe Exchange update coming, though!
Thursday, June 26, 2008
Last Saturday, while I was browsing blogs and my Google Reader looking for the week's recipes, my hubby walked up behind me and said "That. We're having that. I mean -- can we have that??"
The item on the screen? Ally's "take" on a club sandwich. Leave it to three kinds of meat to make my hubby's little heart flutter! ha!
Admittedly, I had it starred in my Reader -- so I was happy to indulge him. I served it basic -- just some steamed broccoli on the side to off-set all that meat!!
This is a delicious sandwich. I'd totally make it again -- really, any combination of meat and cheese would be amazing this way. On my list to try? Philly cheesesteak style sandwiches, and ham and cheese. Mmmm...
With my changes...
Baked Club Sandwich
(Serves 2-4, depending on how big everyone's appetite is!!)
1 frozen bread loaf, thawed -- OR -- 1 refrigerated french bread loaf (I used the latter this time because I forgot to pull the bread out of the freezer to thaw!)
6 slices each (about 1/4 lb.) deli meat -- turkey, ham, roast beef
6-8 slices provolone cheese
1/2 cup (approx) shredded cheese (I used pizza blend -- had it in the fridge!)
melted butter for brushing the top
italian seasoning to sprinkle on top (I just used parsley -- DH is picky)
- Roll the dough out until it is a large rectangle (no measurements -- just as large as you want it!)
- Layer the meats and cheeses on one side of the rectangle however you like
- Roll the dough up pin-wheel style and transfer to a baking sheet
- Baste the top with butter and sprinkle with seasonings
- Bake at 350 degrees for 25-30 minutes
Wednesday, June 25, 2008
Baked beans can sometimes be like macaroni and cheese -- everyone's got a different recipe, and everyone likes theirs best!
I've tried the store-bought protein bars, but they often upset my delicate stomach, or, they simply have the WORST consistency on earth (I am a "consistency" eater -- if it doesn't feel right in my mouth, forget it!!)
Chelley had these bars on her blog, so I figured it wouldn't hurt to give them a try. The protein would be of much use to me as an afternoon snack, and I'd never tried protein powder, so this seemed like a pretty safe introduction!
These bars are actually pretty good. I'd like to try them with vanilla or unflavored powder -- see if they taste more pea-nutty than chocolate-y. The chocolate flavor just has a little too much of that "this is health food chocolate" taste to it, for me.
DH also enjoyed these bars immensely. I've bookmarked several others to try, but this is the only no-bake, 5-minutes-flat style bar I have saved!
No-Bake Protein Bars
Makes 9 bars
1/2 cup natural peanut butter (I used a chunky version and really liked the peanuts in these bars)
2 cups old-fashioned rolled oats
4 scoops chocolate protein powder
2 tablespoons flax seed
6 tablespoons milk (I needed a splash more milk than this)
- Mix all ingredients together in a large bowl
- Spread into a greased 8 x 8 glass dish and refrigerate until firm enough to cut.
- Cut into 9 squares, wrap individually, and store in the refrigerator.
1 serving = 1 bar
8 g fat
15 g protein
Monday, June 23, 2008
Monday: Steak (DH is in charge of this one!), pasta and veggie sides
Tuesday: Baked Club Sandwich, broccoli florets
Wednesday: Homemade Baked Beans, Hot Dogs (old fashioned, in casing) -- DH's request
Thursday: Spaghetti with meat sauce
Wednesday, June 18, 2008
Tuesday, June 17, 2008
1. Type your answer to each of the questions below into flickr search.
2. Using only the first page of results, pick one image.
3. Copy and paste each of the URLs for the images into Big Huge lab’s mosaic maker to create a mosaic of the picture answers.
1. what is your first name?
2. what is your favorite food? right now?
3. what high school did you go to?
4. what is your favorite color?
5. who is your celebrity crush?
6. what is your favorite drink?
7. what is your dream vacation?
8. what is your favorite dessert?
9. what do you want to be when you grow up?
10. what do you love most in life?
11. what is one word that describes you?
12. what is your flickr name?
1. The "R.Kelly"- Song..., 2. Back from my Méditerranée villa, 3. Red Dawn, 4. Tibet, 5. imghenryfc5, 6. Absolut Disco, 7. IMG_2331, 8. coffee and chocolate mousse cake, 9. So Close Horse and Rider, 10. Summer time!, 11. Anxious, 12. lumen peittämä enkeli
Saturday, June 14, 2008
Wednesday, June 11, 2008
My cute little loaves, ready for topping and baking
Chef Bradley's website says the Lean Mean BBQ Sauce is primarily a finishing sauce, but, I used it on my meatloaf while cooking as well. It had a nice, sweet flavor from cooking along with the meatloaf. I added more sauce to my piece of meatloaf, to taste the original flavor as well, and it was delicious -- it's got a little bit of zing to it, is a little peppery, but is very tasty -- AND it's healthy. How awesome is that??
(Makes 1 large loaf, or two small loaves)
1.5 lbs ground meat (I used ground beef and ground sausage for this -- you can use any ground meat)
1 small onion (or 1/2 large onion), finely diced
1-8oz. tomato sauce
salt and pepper to taste
1/2-3/4 cup breadcrumbs (however much you need to make it bind)
- Mix all ingredients together, shape into loaves
- Bake at 350 degrees for 45-60 minutes, or until loaves are cooked through.
My finished BBQ meatloaf. Okay, so it isn't the most gorgeous thing you've ever seen, but trust me...it was deeeeeeeeeelicious!
Thursday, June 5, 2008
Sometimes you just need a little comfort food, ya know? I'm an adult -- if I want to eat like a 3 year old for dinner -- so be it!
The original recipe (below) makes 1 gallon. Seeing as I live in a 1-bedroom apartment, with a kitchen tinier than my work cubicle -- making 1 gallon of this stuff and freezing it was NOT a good idea.
I split the recipe in half -- realized it was STILL way too much -- and split it again. And I think that's where the issue arose. The spices just don't split evenly, I think. A pretty common occurance, though, and I'm relatively unpreterbed about it.
My chili sauce had a VERY strong clove flavor. I hate clove. This was bad. But I think with less clove, and more chili powder (maybe a sprinkle of cumin, to replace the nasty clove) it would be DEEELICIOUS. So those are my recc's -- run with it :-)
Below is the original (1 gallon), and then my divided-up recipe.
Hot Dog Chili Sauce
(Makes 1 gallons)
Sauce freezes easily for use later. Reccommend freezing in single-serving containers
2 lbs. ground beef, cooked, broken up into fine pieces (I use a potato masher and it works wonderfully), and drained of excess fat
1 1/2 cups finely diced onion
1/8 cup salt
1 1/4 oz. chili powder
1/2 -3/4 tbsp ground clove (Use 3/4 if you like clove, 1/2 or less if you don't)
1 tbsp black pepper
1 1/2 oz. paprika
1 tbsp sugar
1-14 oz. ketchup
6 cups of water
1 cup all-purpose flour + 1 cup water (Mix until flour and water are combined into a paste)
- Simmer all ingredients above together for 2 hours
- Stir frequently
- Makes about 1 gallon
Smaller Version of Above Recipe
1/2 lb. ground beef, cooked, broken up into fine pieces (I use a potato masher and it works wonderfully), and drained of excess fat
1/2 cup finely diced onion
1 1/2 tsp. salt
2 tsp. chili powder
1/3 tsp. ground clove (Use 3/4 if you like clove, 1/2 or less if you don't)
1/8 tsp. black pepper
2 1/4 tsp. paprika
1/4 tbsp. sugar
3/4 cup ketchup
1 1/2 cups of water
1/4 cup all-purpose flour + 1/4 cup water (Mix until flour and water are combined into a paste)
- Simmer all ingredients above together for 20 minutes
- Stir frequently
- Makes about 4 cups
- I would leave the clove out entirely, as I hated the flavor of it
- I would increase the chili powder slightly, and replace the clove with cumin, to give it a smokier, chili-er flavor
Tuesday, June 3, 2008
Monday, June 2, 2008
When I saw this recipe on BrownEyedChef's blog, I knew I had to try it. I'm batty for blueberry muffins, and I am continuing my quest to find the perfect one.
This muffin was VERY VERY close to perfect...I think my only real problem with it was the crumble mixture on top -- mine didn't crumble...and it had some issues. Or rather, I had issues with it (I think I just let my butter get too soft before I made the crumble mix)
I think next time I'll just sprinkle with some large-granule sugar, and call it deliciousness. But, in the interest of the perfectionist that I am, I'll continue trying blueberry muffin recipes to find the "perfect" one!
Apologies for the bad image -- I was in a hurry on Sunday, and I knew if I didn't get a picture right out of the oven that DH would have them all eaten before I could try.
Apparently, in addition to walking away from my butter and letting it get warm, I also had uneven muffins. Bah. Who cares, they taste good. :-)
To Die For Blueberry Muffins
(Serves 8 according to BrownEyedChef -- I got 9)
1.5 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
- Preheat the oven to 400 degrees F
- Grease muffin cups or line with baking cups
- Combine 1.5 cups flour, 3/4 cup sugar, salt, and baking powder
- Place vegetable oilin a 1-cup measuring cup, add the egg and enough milk to fill the cup (1/3 cup milk)
- Mix the wet mixture into the flour mixture
- Fold in blueberries
- Fill muffin cups right to the top and sprinkle with crumb topping
Crumble Topping Directions
- Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon
- Mix with fork, and sprinkle over muffins before baking
- Bake muffins for 20-25 minutes in the preheated oven, until lightly golden brown